Some risks pay off. Some crash and burn. But every single one comes with a lesson.

That’s exactly what we’re uncovering in Risky Business—our fresh new B2B content series, where we go beyond the boardroom to chat with daring doers, visionary vanguards, and bold business minds from SEQ and beyond. No corporate jargon, no sugar-coating—just real stories of big bets, close calls, and the lessons that make or break a business.

And kicking things off, we have none other than Jerome Dalton, Executive Chef, entrepreneur, and the mastermind behind Dalton Catering.

Jerome has spent over two decades building one of Brisbane’s most respected catering businesses, but as he reveals in this episode, it hasn’t always been smooth sailing.

What’s Inside This Episode:

• The biggest risk he ever took in business (and why he almost walked away)
• The one thing he wishes he learned sooner
• What no one tells you about running a business
• The soft skill that’s more important than people realise

The Risk That Almost Cost Everything

“I left that meeting, walked out, and said, ‘If you guys want to go that way, it’s not with me.’

One of the biggest business risks Jerome ever took? Saying no.

At a pivotal moment in his career, Jerome sat in a meeting with his business manager and team, discussing whether to compromise on quality to grow the business faster. The pressure to cut corners and chase bigger margins was real.

But Jerome refused to budge.

“For 23 years, we’ve stayed in our lane. It’s been really, really hard at times. There were plenty of moments where taking an easier path would have made sense. But we stuck to our quality, and we’re still here.”

Staying true to your values isn’t always the easiest choice—but for Jerome, it was the right one.

The Best Decision

When COVID-19 hit, businesses everywhere shut their doors. Jerome and his team innovated to keep theirs open.

Jerome’s team kept “ignoring the advice, ignoring the easy money. We just kept pushing, kept finding ways to stay open, to keep people employed.”

Looking back, Jerome says staying operational through the chaos was one of the smartest moves Dalton Catering ever made.

“We met new suppliers, everything was really positive – even in an incredibly negative environment. And so that was risky”

Watch the Full Episode Now → [Insert YouTube Link]

This is just the beginning of Risky Business. More episodes. More lessons. More unfiltered, honest conversations with the business minds shaping SEQ and beyond.

Got a bold business story? A risk that paid off (or spectacularly flopped)?

We’d love to hear it. Send us a message

More episodes coming soon. Stay tuned.